The Butcher's Guild Forumhttp://community.thebutchersguild.org/
Tagline goes hereMon, 09 Oct 2017 16:37:42 +0000en15Mon, 09 Oct 2017 16:37:42 +0000
Im looking for help finding industry work on the east coast! coming into the holidays i expected it would be a bit more simple, but alas here i am. i have about 8 years total experience in the meat cutting world about 5 of which are devote to whole animal. looking for a full time gig and willing to relocate for the right cause. if you or anyone you know can point me in a direction id be immensely grateful. ill send my resume to anyone who needs it! Thanks again.
Justin]]>Thu, 21 Sep 2017 14:00:18 +0000
This is a year round, full time, position. Please email me for more information!
sophie.bennewitz@gmail.com]]>Tue, 05 Sep 2017 20:00:50 +0000
Now, aside from a love of tradition, sustainability, and fresh, local, seasonal foods, we have no background or experience in the field. We realize this is a goal that will take time but have no idea where to begin.

We are currently running a business and cannot take long breaks for schooling, but I plan to attend 1 or 2 week hands-on courses as time allows.

In the meantime, what can you suggest as learning material to whet my appetite and get me started? Are there any online apprenticeships? I realize that only so much can be taught without getting your hands dirty, but there must be plenty that can be conveyed through written materials.

I considered joining the guild, eager to access the archived webinars and other material, but I'm not sure I qualify. Does my desire to learn the craft constitute being "in the process" of becoming a butcher?

Thanks for any advice you can give!]]>Fri, 25 Aug 2017 21:48:41 +0000Mon, 14 Aug 2017 16:10:16 +0000
I'm Levi a 28 year old union carpenter from Ohio. I have been tired of my trade for some time. I have no passion for it anymore, but it's what pays the bills. I have worked in a Jewish deli when I was younger where they cooked there meats in house. Food as I see it is what everyone needs and a good place to start saving the environment and help to revitalize the food culture that America lost from the industrialization of our food.

I have been thinking of becoming a butcher for the past few years but never knew a good place to start. I have never killed an animal besides a fish. I have chopped up a cleaned chicken to cook it. Other than that I have no experience. I don't expect to become a butcher in a few weeks or months. I was wondering if there are weekend classes anywhere. I would apply for jobs and learn on the job, but there's not many butchers around me. On top of that they could not pay me what I make now. I have tried to talk to the few that are around and they were not so interested in teaching me. I think my goals would be to take some classes if there are any or to find someone to teach me and see if I like it and if so learn. then start a part time weekend business butchering for the farmers and friends until I could gain enough experience to run a proper shop. If you could point me in the right direction I would really appreciate it.

Thank you.]]>Thu, 06 Jul 2017 14:58:47 +0000
Stephen Vollmer
HR/Credit Manager]]>Tue, 23 May 2017 14:56:55 +0000
About Us:
We're a 100% locally sourced, whole animal butcher shop that is about to celebrate our 3rd anniversary. We are dedicated to our farmers, as well as our customers, and strive to provide the best quality meats available in our area. To learn more about us, please visit our website www.memeat.com
http://community.thebutchersguild.org/cached/45b4aeb3c78292d62c2d27ae593574ca.jpg]]>Fri, 05 May 2017 17:18:17 +0000
I have recently relocated from the UK to Knoxville with my husband and want to take a beginners butchery course in the Knoxville/Turkey Creek area of Tennessee. Can anyone recommend anywhere that offers this service or any butchers who would be willing to offer private or group sessions I can join? Look forward to hearing from you,
Becca]]>Thu, 04 May 2017 16:41:29 +0000
Looking for progressive butcher shops any where that will take me in. I have 6 years experience in the meat world and have cut meat in Chicago, New York, Florida, and Texas. Currently busing tables because the whole animal butcher scene is non exsistant in jacksonville, florida. I am willing to relocate, however I am looking for a shop or slaughter house that can offer a relocation package. If you'd like to contact me and get to know me I encourage so we can see if it will be a perfect fit. My number is 904-955-5035 call or text.

Thank you,
Raul Rubero]]>Wed, 29 Mar 2017 17:51:42 +0000
I am a chef looking to work underneath a quality butcher to learn to breakdown sides of beef/pork/lamb. I have done some hogs and portioned cuts for restaurant service but I have not done the stages before this. I am in the beginning phase of a start up plan that has a small fabrication area/ butcher shop inside of a eatery/restaurant. I will work for free and do any job in your butcher house.I am ready to go and I could be at your door as soon as tomorrow depending on the drive time.

I also would consider places that are to far for driving and I could fly in and stay close by you in a hotel as long as daily I am getting my hands dirty and learning! Any thoughts or help will be greatly appreciated with a great dining credit when I open my doors to the public for the ones who help my journey. I am a generous guy! Please somebody must be out there that will show/let me work with you and share your knowledge. I look forward to hearing from you.

Respectfully,

Chef Marc Melanson
781-353-1072
marcjmelanson@gmail.com]]>Tue, 21 Mar 2017 14:52:14 +0000Fri, 17 Feb 2017 18:09:36 +0000
Us: We are a whole animal butchery located in the same community as the progressive farms that we are committed to buying from. Our mission is to provide our customers with locally sourced, sustainably raised pastured meats of the highest quality. We will never compromise on this vision. We make a variety of charcuterie, fresh sausage, ready to eat meals, and other meat treats in house. We also host really fun events from time to time.

Our farmers are our partners in supplying food to the community and are often in our shop working or visiting. The farm we buy pigs from is located a mile from our shop, and has been featured on multiple occasions in the New York Times. (You will not find a better tasting pork chop.)The farm we buy beef from is only 10 miles away from our shop, and hasn’t used herbicides or pesticides in almost 15 years. The water that runs through the farm leaves cleaner than when it enters, a feat almost unheard of in livestock farming.

You: You have a strong passion for local food, sustainable agriculture, cooking, and perhaps most importantly, sharing and communicating that passion to customers. You’re patient, humble, willing to learn, and are generally fun to be around. It’s important to you that the work you do is fulfilling and helps to make the world a better place. You’re interested in learning about the almost lost craft of whole animal butchery, and are willing to be humble and use your back of house experience as a foundation to get there.

Everyone who works at Left Bank Butchery is a part of the team because they love what they do. If the above mentioned description describes you, email us your resume at leftbankbutchery@gmail.com. We’re looking forward to hearing from you.]]>Tue, 07 Feb 2017 22:28:44 +0000
ChefSteps is a cooking and technology company dedicated to inspiring home cooks to cook more often and have more fun doing it. We design products that solve problems, boost creative instincts, and encourage experimentation in the home kitchen. We are located in Pike Place Market in Seattle, WA.

You:

We are looking for a skilled butcher with 3+ years of experience and a thorough understanding of how to break down beef, pork, poultry, and lamb, from primal cuts to portion cuts. In addition to cutting, day-to-day duties will involve sourcing meat from vendors and scheduling deliveries. You might be the right fit if you love food, are self-directed, and are eager to work alongside other professionals pushing for perfection.

Required Skills and Credentials:

3+ years of experience as a professional butcher
Fluent in NAMI guide numbers; experience cutting to their specs
Experience working closely with different vendors to source product
Strong communication skills—both written and verbal
Flexibility—both literal and figurative
Demonstrated self-starter approach and attitude: you thrive under little supervision
Eligible to work in the United States
A critical eye for detail
Available to start ASAP
The Ideal Candidate:

Has a butcher’s certification
Has experience cutting meat for media assets
Works well with others and is open to critiques
Is available to work Monday–Fridays, 8am–5pm
Application Requirements: Current resume with three references and contact info

If you feel like you are the right fit and want to hear more, apply below!

http://chefsteps.applytojob.com/apply/xTrQxU8MYa/Butcher-Contract]]>Mon, 23 Jan 2017 16:38:45 +0000
We have about 10 steers that we had raised for a customer who is now not able to take them and they are without a home and we're needing to move them. We'd like to work with shops in the "greater Appalachian region" - Southeast & Mid-Atlantic - but we're able to ship most anywhere along the East Coast, and I've talked to one trucking company who can get our product to Southern California for an affordable rate.

We raise specially bred steers from English breed stock, mostly Angus and Hereford (our family brought Hereford farming to NC in the late 1800's), raised on pasture with "no shortcuts" - dry aged with no steroids, antibiotics, feedlots, etc. - the way we used to do it.

We've got a specialty product, and look to work closely with a few shops, and we work to have a relationship, not just be a vendor - hopefully this would be an opportunity to start building a longer term relationship.

contact us at shipleyfarmsbeef@gmail.com, or reply back with any questions or suggestions.

She has encountered two terms related to butchery that she hasn't been able to find a Portuguese equivalent for. She has found descriptions of the parts of the body that the terms refer to and has asked Portuguese butchers if they can tell her the equivalent term, but they haven't been able to help her.

I thought that if I could find modern English equivalents, she might be able to find the equivalent Portuguese terms. These are the two words, with their definitions:

slot: "hollow above breast-bone at the base of the throat"; from Old French esclot, the depression of the breastbone

fork(e): "The lower part of the body where the legs diverge from the trunk usually including the legs"
(confusingly, I also found this definition: of brest (throt); the collar bone.)

If anyone here is able to provide the modern equivalents of these two terms, we will both be very grateful!

Thank you,
Jane Mackay
Janemac Editing]]>Fri, 09 Dec 2016 21:47:44 +0000
The Category Manager for Meat & Seafood will work closely with the Director of Purchasing to ensure the sales and margins goals of the meat and seafood departments in both Healthy locations while adhering to Healthy Living brand standards and our commitment to local, natural, organic and sustainable meats and seafood.

The successful candidate will demonstrate proven experience in the following areas:

SEAFOOD
• Familiarity with sustainable practices within the industry
• Knowledge of best practices in the procurement, handling, and processing of fresh fish and shellfish
• Extensive knowledge of the retailing of meats and seafood in both the full-service and retail-ready environments

The successful candidate will have, at minimum, a working knowledge of the following:
• ECR Catapult or other POS back office/inventory management system(s)
• EPLUM or other scale interface for random weight products
• Ability to analyze data
• Minimum of basic MS Excel skills

This is a full-time, salary exempt position with benefits that include combined paid time off, health insurance, HSA company contributions, dental/vision insurance, short and long-term disability insurance through Aflac, 401(k) with generous company contribution, 1 week paid paternity/maternity leave, charitable donation matches, our fantastic staff discount, plus many more listed on our careers page. This position requires extensive hours on-site in our Saratoga Springs, NY location for an initial period of time and regular travel between both store locations thereafter.

Apply online at:
https://healthylivingmarket.com/vermont/about-us/careers/apply-online/
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Applicants should be skilled, professional individuals with a passion for local food and high attention to detail. You will be working closely with the owners of the business to get the doors open and the systems in place. We will offer competitive salary + benefit package, and the opportunity for profit sharing as well as bonuses. Relocation assistance may be provided.

If interested, please contact Edgar at emassoni@orlandomeats.com.]]>Thu, 06 Oct 2016 14:18:36 +0000
We take a lot of pride in our Meat & Fish Department as it is truly like none other. We are working with local meat and poultry that is sourced from farms we know and trust. Our Meat Cutters understand the importance of what our Meat & Fish Department is striving for and takes great pride in the work that they do. Guests will be promptly and genuinely cared for when they approach the Meat Counter and will be met by passionate and knowledgeable Cutters who if they do not know the answer will do everything in their power to get the customer what s/he wants or needs.